About this recipe:This was a regular treat at home in Mauritius growing up. We would eat it as a starter or as a snack, with coriander and tomato chutney. You can add fresh chillies to make it spicy, if you wish. De-seeding the chilies will reduce the heat!
90g gram flour (chickpea flour)
3 to 5 spring onions, finely chopped
1 handful fresh coriander leaves, finely chopped
1/2 onion, finely chopped
3 sprigs fresh thyme, leaves picked
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
oil for frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Put gram flour in a bowl. Add spring onion, coriander, onion and thyme. Add salt and bicarbonate of soda. Mix well with fork or hand, adding enough water to make a thick batter-like consistency (you may use less than 250ml).
Heat oil in a shallow frying pan until hot. Fry a tablespoon of the mixture for each bhaji. You can fry several together in the pan at a time. Drain on kitchen paper.
The bhaji can be eaten cold, but are best served warm.